zucchini medallions with chard and sweet corn


This whole meal (save the lemon) is so fresh and so local, I could eat it a million times. But there are too many other amazing things to eat!

And there is just so much joy to be found in preparing a seasonal, local meal. So I’ll tell you a little about what I did, and you can play from there with your own creations!

1. Bring a deep pot of water to a boil with 2-3 ears of corn.

2. While the water heats up, slice onions, and fry until translucent. Add two sliced zucchinis, and salt and pepper to taste.

2. Begin a browned butter sauce (about 4 tbsp) in another pan. Add fresh minced garlic, green onions, and parsley, coarsely chopped.

3. Chop rainbow or swiss chard into ribbons. Briefly (30-60 seconds!) saute chard in the brown butter sauce and remove from heat. Remove cooked corn from water, slice the corn from the cob and add to chard mixture.

4. Spoon zucchini medallions and onions on to a plate. Top with chard mixture. Sprinkle with feta cheese and serve with a wedge of lemon.

Prep time: 30 minutes. Serves two hungry adults.


i recognize low blood sugar when i see it

B walked through the door today just as I was about to start dinner. Nearly halfway through midterms, he was (is still) a picture of exhaustion and stress.

I had planned to make a fancy dinner (apple and onion cheddar gratin) that would take at least an hour and a half to make.

Now, I recognize symptoms of low blood sugar when I see them. So I changed course to a much quicker, but equally fun meal: breakfast for dinner! brussel sprouts, pancetta, and feta omelettes with sweet corn pancakes. I didn’t miss the gratin at all.

Pancetta ranks right up there with butter as a food of which I could consume very high quantities.

And I’m totally confounded by people who think brussel sprouts are gross. Have they TRIED brussel sprouts?! they’re only like the chocolate of vegetables!

You can’t see it, but there is feta cheese in that omelette.

And then, these sweetcorn pancakes. I took a cue from Maria’s Cafe in Minneapolis, which serves these amazing corn pancakes with some kind of delicious colombian cheese, very crumbly and salty. the feta was much more sour than the cheese that Maria’s uses, and my pancakes weren’t nearly sweet enough or moist enough… but I’m glad I tried. I will try again! And next time, I will try to find that cheese before I make them!

As I write this post, I am continuing on in the midterm tradition (which I intend to maintain for the next three years of B’s med school) of making as many tasty treats as I want, all in the name of spoiling a very frantically-studying boyfriend. So, I’m making rice pudding. It is taking a very long time. And I’m getting impatient. But it smells damn good.